Wholemeal Pikelets

There is nothing better on a cold morning than delicious warm pikelets and a cup of tea or coffee.  I grew up eating this pikelet recipe and my family was very resistant to me altering the ingredients to make them a little bit healthier – my husbands theory is why fix something that isn’t broken 🙂  I have tried substituting the white self raising flour for wholemeal flour and the white sugar for Organic Coconut Sugar.  I have also made them with gluten free flour and spelt flour.  To be honest my family prefers them with the white flour and white sugar 🙁  I personally prefer them with Wholemeal flour and Organic Rice Malt Syrup.  When making them for everyone else we have reached a compromise and I use half wholemeal and half unbleached flour and when they aren’t looking I substitute the white sugar for Maple syrup or Coconut Sugar.  Whatever ingredients you use these pikelets are delicious and as an added bonus are quick and easy to make.  Enjoy 🙂

Wholemeal Pikelets

• 3 large eggs
• 1/3 cup Maple Syrup or Organic Rice Malt Syrup or whatever sweetener you prefer
• 1 teaspoon vanilla
• 2 cups of wholemeal flour
• 2 teaspoons of baking powder
• 1/2 teaspoon baking soda
• 1 cup milk
• 1 tablespoons melted butter

In a large mixing bowl whisk eggs, vanilla and maple syrup until light and fluffy.  Sift together flour, baking powder and baking soda together.  Add milk and sifted flour to bowl and whisk until smooth.  Add melted butter.  Spoon tablespoons of mixture into a non stick pan and cook over medium heat until bubbles appear.  Flip and cook on other side for 2-3 minutes.  Serve warm with jam or extra maple syrup.  These pikelets freeze very well.